Chicken Inasal

Ingredients

• 2 lbs chicken cut into serving pieces
• 2 tablespoons ginger, minced
• 2 tablespoons garlic, minced
• ¾ cup lemongrass, chopped
• 1 cup coconut vinegar
• ½ cup lemon or calamansi juice
• 1 tablespoon salt
• ¼ cup brown sugar
• 1 cup lemon soda (softdrink)
• ½ tablespoon ground black pepper
• Basting Sauce:
• 3 tablespoons annatto oil (atsuete oil)
• ½ cup margarine, softened
• ¼ teaspoon salt
• 1 teaspoon lemon or calamansi juice

Instructions:

1. In a freezer bag or large bowl, combine chicken, lemongrass, salt, ground black pepper, ginger, garlic, brown sugar, vinegar, lemon-lime soda, and lemon juice.
2. Stir or shake the mixture until every ingredient is well incorporated. Marinade for 1 to 3 hours.
3. In a bowl, combine margarine, annatto oil, salt, and lemon juice then stir. Set aside.
4. Grill the chicken while basting generous amount of the margarine mixture.
5. Transfer the grilled chicken to a serving plate.
6. Serve with sinamak. Share and enjoy!

Nutrition Information

Serving size: 4

Pork Bicol Express

This is a recipe for Pork Bicol Express or Spicy pork in coconut milk

Recipe type: Pork

Cuisine: Filipino

Serves: 4

Ingredients

• 1 lb. pork shoulder, sliced into cubes
• 3 pieces long green pepper (siling pansigang), sliced into thin pieces
• 2 to 8 pieces bird’s eye chili (siling labuyo) or Thai chili, sliced into small pieces
• 1 medium onion, sliced
• 4 cloves garlic, crushed
• 1 (45g) pack Knorr Ginataang Gulay mix
• 1 tablespoon shrimp paste (bagoong alamang)
• 3 tablespoons cooking oil
• ¼ teaspoon ground black pepper
• 2 ¼ cups water
• Salt to taste (optional)

Instructions

1. Heat oil in a cooking pot
2. Sauté garlic and onion until the onions get soft.
3. Add the ground black pepper and pork. Sauté until the color turns light brown.
4. Pour 1½ cups water. Let boil. Cover and continue to cook in medium heat until the pork gets tender and the water almost evaporates completely.
5. Prepare the gata by combining ¾ cup lukewarm water and Knorr Ginataang Gulay mix. Stir until the powder dissolves completely. Set aside.
6. Add the long green pepper, chili pepper, and shrimp paste into the cooking pot. Stir.
7. Pour the gata mixture into the pot. Let boil. Cover and cook in medium heat until the liquid reduces to half. Make sure to stir once in a while.
8. Add salt to taste. Transfer to a serving bowl.
9. Serve with rice. Share and enjoy!

Nutrition Information

Serving size: 4

Sizzling Liempo Sisig

This is a recipe for Sizzling Pork Belly Sisig

Recipe type: Pork

Cuisine: Filipino

Serves: 5

Ingredients

• 2 lbs pork belly
• 4 ounces chicken liver
• 1½ tablespoons Knorr Liquid Seasoning
• ¼ cup Lady's Choice Mayonnaise
• 3 medium onions
• 1 piece lemon
• 4 cups water
• 4 to 5 pieces Thai chili pepper (optional), chopped
• ½ teaspoon garlic powder (optional)
• ¼ teaspoon ground black pepper
• 3 tablespoons cooking oil
• 1 tablespoon margarine or butter

Instructions

1. Pour water into a cooking pot. Let boil.
2. Add pork belly. Cover and continue to boil in medium heat for 25 minutes.
3. Discard water and let the liempo cool down.
4. Grill the pork for 4 to 5 minutes per side. Remove from the grill and slice into cubes.
5. Mince the onions using a food processor. Set aside.
6. Place the grilled pork belly on the same food processor. Mince.
7. Heat oil on a cooking pot.
8. Pan-fry the chicken liver for 3 to 5 minutes per side.
9. Remove chicken liver from the pot. Place in the food processor and mince.
10. Saute onion using the remaining oil in the pot until it becomes soft.
11. Add minced pork. Saute for 3 minutes.
12. Put the chicken liver. Mix until well blended. Continue to cook for 5 to 7 minutes.
13. Pour Knorr Liquid Seasoning. Stir.
14. Add ground black pepper, garlic powder, and chili pepper. Mix until all ingredients are well blended. Cook for 2 to 3 minutes.
15. Add Lady's Choice Mayonnaise. Mix until all ingredients are well blended. Continue to cook in high heat for 3 minutes. Set aside.
16. Heat a metal plate (also known as sizzling plate)
17. Run the butter over the plate until it melts.
18. Transfer the cooked liempo sisig on the sizzling plate.
19. Serve with lemon or calamansi. Share and enjoy!

Nutrition Information

Serving size: 5

Salmon in Coconut Milk (Ginataang Salmon)

This is a recipe for Salmon in Coconut Milk (Ginataang Salmon)

Serves: 4

Ingredients

• 1 lb. Salmon fillet
• 1 (45g) pack Knorr Ginataang Gulay Recipe Mix
• 4 pieces long green chili pepper
• 3 to 4 pieces Thai chili pepper (optional)
• 1 bunch fresh spinach
• 1 medium onion, sliced
• 4 cloves garlic, crushed
• 3 tablespoons cooking oil
• 1 ½ cups water
• ¼ teaspoon ground black pepper
• Salt to taste (optional)

Instructions

1. Heat oil in a cooking pot
2. Sauté the garlic and onion once the oil gets hot. Continue to cook until the onion becomes soft.
3. In a bowl, combine Knorr Ginataang Gulay Recipe mix and water. Stir until well blended. Pour the mixture into the cooking pot. Let boil.
4. Add salmon fillet one-by-one along with the long green pepper and chili pepper. Cover the pot and then cook in medium heat for 5 to 8 minutes.
5. Add spinach. Stir. Season with ground black pepper. You may add salt, if preferred.
6. Cover the pot and cook for 2 to 3 minutes.
7. Transfer to a serving plate. Serve with rice.
8. Share and enjoy!

Nutrition Information

Serving size: 4

Chicken Afritada Recipe

Chicken Afritada Recipe

 

Prep time

12 mins

Cook time

60 mins

Total time

1 hour 12 mins

 

This is a tried and tested recipe for Chicken Afritada. It is a special version that involves hotdogs and green peas.

Serves: 6

Ingredients

• 2 lbs chicken, cut into serving pieces
• 1 large potato, quartered
• 1 large carrot, sliced
• 1 large bell pepper, sliced
• 1 cup green peas
• 8 ounces tomato sauce
• 4 cloves garlic, minced
• 4 pieces hotdogs, sliced
• 1 medium onion, diced
• 1¼ cups chicken broth or stock
• 2 pieces dried bay leaves
• 1 teaspoon granulated white sugar
• 4 tablespoons cooking oil
• Salt and ground black pepper to taste

Instructions

1. Pour-in cooking oil in a cooking pot or casserole then apply heat.
2. Pan-fry the chicken until the color turns light brown (about 3 minutes per side).
3. Remove the chicken from the cooking pot.
4. On the same cooking pot, sauté garlic and onions.
5. Put-in the sliced hotdogs and pan-fried chicken then cook for a minute.
6. Pour-in tomato sauce and chicken stock then add bay leaves. Simmer for 30 to 40 minutes.
7. Add the potato and carrots then simmer for 7 minutes or until the vegetables are soft.
8. Put-in the bell pepper, green peas, salt, sugar, and ground black pepper then cook for 3 minutes more.
9. Turn-off heat then transfer to a serving plate.
10. Serve with steamed rice. Share and enjoy!

Nutrition Information

Serving size: 6

Pork Afritada

Pork Afritada is simply “Stewed pork in tomato sauce”. This dish is similar to Menudo and Kaldereta (or Caldereta) and is usually cooked with wedges of carrots and potatoes. Bay leaves are also added for extra flavor and aroma.Because of the similarity of Afritada to other tomato based dishes, identifying this dish is quite confusing to some.

Prep time

10 mins

Cook time

50 mins

Total time

1 hour

Serves: 4

Ingredients

• 1½ lbs. pork, chopped
• 1 big potato, cut into wedges (or 5 small potatoes)
• 1 big carrot, cut into wedges
• 3 pieces dried bay leaves
• 2 cups tomato sauce
• 1 tsp ground black pepper
• 1 cup beef or pork broth
• ½ cup water
• 1 small red bell pepper, sliced
• 1 small green bell pepper, sliced
• 1 tsp garlic, minced
• 1 cup onion, chopped
• 2 tbsp cooking oil
• Salt and pepper to taste

Instructions

1. Heat the cooking oil in a pan and sauté the garlic and onions
2. Add the pork and sauté until the outer parts are cooked (approximately 5 minutes)
3. Add the bay leaves, beef broth, water, and tomato sauce. Stir and simmer until the pork is tender (around 30 to 40 minutes). Add more water if needed.
4. Put-in the potato and carrots cook for 5 to 8 minutes.
5. Add the bell pepper. Cook for 3 minutes
6. Add salt and pepper to taste
7. Serve hot. Share and enjoy!

Nutrition Information

Serving size: 4

Chicken Adobo Recipe

Ingredients

• 2 lbs. chicken, cut into serving pieces
• 3 pieces dried bay leaves
• 4 tbsp soy sauce
• 2 tbsp vinegar
• 3 cloves garlic, crushed
• 1 to 2 cups water
• ¼ cup cooking oil
• ½ tablespoon white sugar
• Salt and whole peppercorn

Instructions

1. In a large container, combine the soy sauce and garlic then marinade the chicken for at least 1 to 3 hours
2. Place the cooking oil in a pan and apply heat
3. When the oil is hot enough, put-in the marinated chicken. Cook all the sides for about 5 minutes.
4. Pour-in the remaining marinade and add water. Bring to a boil
5. Add the dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken is tender
6. Add vinegar. Stir and cook for 10 minutes.
7. Put-in the sugar, and salt. Stir and turn the heat off.
8. Serve hot.

There are 4 servings.